Giardiniera are pickled vegetables used in Italian cooking. They can be served as a condiment, or as a side dish, an antipasto. In the United States (particularly Chicago), giardiniera is usually a combination of cauliflower, carrots, celery, and sweet and hot peppers pickled in a vinegar brine.http://www.cooksillustrated.com/tastetests/overview.asp?docid=12280 There are other pickled vegetables found around the world that are similar to giardiniera: chow-chow, achar, and kimchi.

Chow-chow is a mixture of pickled garden vegetables that has the consistency of coleslaw. It is popular in the Southern United States. The main ingredients are green tomatoes, cabbage, mustard seed, onions, sweet and hot peppers, and vinegar.http://www.armadillopeppers.com/Chow-Chow_Relish.html

Achar, or Indian pickle, is the Indian version of giardiniera. Pickled fruits and vegetables are always popular in India. To keep the vegetables crisp, they are laid out in the sun to dry, and then pickled. Other methods are used to dry out the vegetables such as in the oven on a low temperature for 2 to 3 hours, or placed on trays in the middle of the refrigerator with paper towel for 1 or 2 days. Any vegetable can be used, but cucumber, chili peppers, carrot, cauliflower and cabbage are the common ones used.http://www.asiaone.com/Wine%252CDine+%2526+Unwind/Recipes/Courses/-+Veggies/Story/A1Story20080401-57335.html

Kimchi is a Korean pickled vegetable dish served with any meal from rice to pizza. The flavor can be spicy, tangy, and refreshing at the same time. A variety of vegetables from the garden are used, and the added flavors of garlic, ginger, scallions, and chili peppers.http://www.asianinfo.org/asianinfo/korea/kimchi_2.htm

• Jars
• Saucepan
• Measuring cup
• 3 Japanese eggplants, stems removed, cut in half or into quarters lengthwise, 2 inches in lengthhttp://www.recipezaar.com/Giardiniera-75385
• 4 crookneck yellow squash, stems removed, cut into quarters lengthwise, 2 inch in length
• 4 zucchini, stems removed, cut into quarters lengthwise, 2 inch in length
• 1/2 pound white pearl onions
• 1 1/2 heads garlic, peeled, larger cloves cut in half
• 1 pound small white mushrooms, dirt removed, stems trimmed, leave whole
• 2 green bell peppers, seeds removed, cut into 1/2 inch sliceshttp://allrecipes.com/Recipe/Hot-Italian-Giardiniera/Detail.aspx
• 2 red bell peppers, seeds removed, cut into 1/2 inch slices
• 2 yellow bell peppers, seeds removed, cut into 1/2 inch slices
• 2 orange bell peppers, seeds removed, cut into 1/2 inch slices
• 1 cup daikon radish, skin peeled, cut into 2 inch slices
• 1 bunch small radishes, remove green tops and ends
• 1/2 pound green beans, remove ends
• 1 package baby carrots, cut in half lengthwise
• 6 small banana peppers, seeds removed, cut in half lengthwise
• 4 small jalapeno peppers, seeds removed, cut in half lengthwise
• 10 small sweet red cherry peppers, seeds removed, cut in half lengthwise
• 10 young asparagus, bottoms trimmed
• 2 heads cauliflower, cut into pieces
• 2 cups celeriac, peeled, cut into 1/4 inch thick sliceshttp://gourmettraveller.com.au/giardiniera.htm
• 3 stalks celery, strings removed, cut into 1 1/2 inch pieces
• 6 ounces cherry tomatoes, cut in half
• 1 18 ounce package frozen artichoke hearts, thawed and drained
• 2 packages fresh basil, rinsed, stems removed
• 1 package fresh oregano, rinsed, stems removed
• 1 package fresh chives, rinsed
• 1 package fresh dill, stems removed

Instructions

1. Clean and prepare all vegetables.
2. Blanch the vegetables for 1 minute or less. Cool in ice water briefly, and dry.
3. Sterilize the jars and dry.
4. Place vegetables into jars. Arrange any way you please.

• Funnel
• Saucepan
• Measuring cup
• Tablespoon
• Teaspoon
• 4 cups distilled white vinegar, add more if needed to fill the jarshttp://www.recipezaar.com/Giardiniera-75385
• 1/4 cup whole mustard seeds
• 1 teaspoon fennel seeds
• 1 tablespoon dill seed
• 1 tablespoon celery seed
• Fresh ginger, peeled, cut into 1/2 inch slices
• 2 teaspoons white peppercorns
• 1/2 cup sugar
• 1 teaspoon dried hot red pepper flakes (optional)http://www.epicurious.com/recipes/food/views/Pickled-Crisp-Vegetables-233245
• Large bay leaveshttp://www.epicurious.com/recipes/food/views/Pickled-Vegetables-105462
• 4 tablespoons kosher salt or pickling salt

Instructions

1. Place all of the ingredients for the brine in a saucepan.
2. Turn on the stove top to a medium heat and allow to simmer. Stir often to mix.
3. Reduce the heat to medium low. Let simmer for about 30 minutes.
4. When done, remove from heat and let cool for 30 minutes.
5. Strain the brine through a sieve and rinse the solids. Add the solids back to the liquid.
6. When the vegetables are in the jars, add the brine. Add more vinegar to fill the jar if necessary.
7. Tap jars on the counter to remove any air bubbles. Cover and allow to sit at room temperature for 24 hours. Turn jars after 12 hours.
8. Let age in the refrigerator between 1 to 4 weeks before eating. Will keep for about 6 months.

1. You do not want the vegetables to be soggy before placing into jars. The texture should be crisp. It is optional to blanch the vegetables, but it is a good idea to sterilize some of them. The vegetables will soften while in the brine over time.http://www.recipezaar.com/Giardiniera-75385
2. After a couple of months, the vegetables will change color. The green vegetables will turn a grayish color, and if used, the skin of an eggplant may turn the brine a light purple color.http://www.recipezaar.com/Giardiniera-75385
3. Avoid using iodized salt for the brine. Iodized salt will darken the vegetables. A dark colored vinegar will have the same affect.http://www.recipezaar.com/Giardiniera-75385